On 5/3/2015 1:44 PM, sf wrote:


> That gave me permission to go home and make up one that I liked rather
> than be a slave to some regional "style". Hubby doesn't like BBQ
> sauce of any kind on his meat, so I do it just with rub and just add
> sauce to my portion at the very end. It's on the heat long enough to
> not be wet anymore, but it's not on long enough to burn.
>

I vary depending on the mood. Really well cooked meat does not need
sauce, but at times a little can enhance. When I make pulled pork I put
a little vinegar sauce, very light. Ribs and brisket usually get none,
if they do, it is added later.